St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-05

eggs, 2 teaspo0nfuls of baking powder,
cup of nut kernels, cut fine: tried, and
not found wanting.-MRs. GEORGE
MOTT, DEBORAH, 10.
Nut-One cup butter, , cups sugar, l
cup milk. white of Z eggs, yelkes of
2. cup nuts, teaspoons baking pow
der and 5 cups flour. Another good
cup milk, eggs, . teaspoons baking
powder, raiSinS, citron, nuts and flour
TO make stiff.-MIss OLGA MEYERS,
l1l3 First avenue north, Minneapolis.
Ribbon Fruit-Two and one-half
Guns sugar, sweet milk,
eggs, teaspoonful cream tartar,
half full soda, cups flour; reserve one
third this mixture and bake the rest
i'll two loaVeS of the same size. Add to
the third reserved cup raisinS chopped
fine. Il pound citron, l cup of currantS,
tablespoonfuls molasSeS, teaSpOonful
each of all kinds of spices; bake in tin
the same size as other loaves; put three
together with little icing or currant
1elly, placing fruit layer in the middle;
frost the top and sideS.-MRS. Z. l..
WORDSWORTH, AmbOy, Mimi
White Fruit-One-half cup butter, l
cup white sugar, beaten to cream,
eggs. with whites and yolkS beaten sep
aratelv: beat the yolkS with butter and
L.,
flour and teaspoonful baking powder,
sift part of flour and baking powder in
cake. add whites of eggs beaten lightly,
. cups of raisins drenched in flour, then
add rest of flour. Flavor to taSte.-MISS
COOLIDGE, Augusta, Wis.
White-One cup sugar, small 3 cup
butter, = cup sweet milk, white of eggs
beaten to froth, , even cups OF flour,
teaspoon baking powder; bake in mod
crate oven.-EFFA DEMILLE, 2743 First
avenue south, Minneapolis.
One and one-half cups of sugar, u
cups of flour, = cup of sweet milk, =
cup of corn starch, between & and g of
cup of butter, IL teaSpoonfulS baking
powder, whites of s eggs beaten to a
stiff froth: flavor with bitter almonds;
cream. butter and sugar together; add
corn starch, then the milk, a little at
time: stir baking powder well into the
-four and sift in; add the whites OF eggs
last; this is splendid if care is taken
not to get ii too Stitf.-MRS. y. n. GILL
MAN, St Paul.
Orange-Two-thirds cup butter, 2
small cups sugar, l cup milk, 3 tea
SpoOnSful baking powder, the yolkS of
eggs, small cups flour, bake i'll jelly
tins; whites of eggs, beaten to stiff
froth. Juice and grated peel of l orange,
sugar TO consistency, put this between
the layers. with white frosting on the
top.-MIss LIBBIE TELLETT, 227 Pearl
street. ST. Paul.
Silver-The whites of eggs, cup
butter. / sweet milk. , teaspoons baking
powder, and flavor with lemon. For
Icing-WhiteS of 2 eggs and ~ cups
sugar.
Dolly Varden-White part, cups
sugar, g cup butter, l cup milk, 2 cups
flour, , teaspoonfuls baking powder, l
teaSpoonful lemon essence; dark part,
2 cups sugar, g cup butter, cup mo-
laSSes. cups flour, cup each of raiSinS
and currants (raisins stoned and tiOured),
2 teaSpoonfuls of baking powder, tea
spoonful vanilla essence, l teaSpOOnful
of different spices; bake in layers; when
cold spread with chocolate.-MISS ELLA
A. NJ. SELL, 1910 Hillside avenue north,
Minneapolis.
Grand Duke-Two cups sugar, g cup
butter, cup milk, cups flour, eggs,
2 teaspoons baking powder: bake Is
hour i'll jelly tins; to the rest add 1
coffee cup chopped raisinS, tablespoon
full molaSSeS, Il pound citron, chopped
me, l teaSpoOnful cinnamon, e tea
pOonful cloves, Is teaSpoonful allSpice,
tablespoonful flour: bake in layers and
-pread with jelly between.-A.E E. WHITE,
! West Fourteenth street, Minneapolis.
White Mountain-Threec cups of sugar,
cup of butter. cup of milk, cups of
our, eggs (whiteS), 4 teaspoons baking
powder; frosting, 5 cups sugar, cup
water, 3 eggs; make regular boiled
resting; this cake is to be baked in
GyerS with froSting between.-MRS. j.
-. PARKER, st. Paul.
Sponge-Four eggs, l small teacup
sugar, small Jeacup flour, l teaspoon
.emCn. +" spoon baking powder mixed
=. it'll t. .iour.-MRS. CLAYTON VORHIS,
I Ia Nin, Wis.
Chocolate Cream-One cup of sugar,
< cup of butter, = cup of milk,
small cups of flour, whites of 3
'ggS, IL teaspoonfuls of baking
powder; stir butter and sugar to
~eam. add milk then add alternately
re beaten whites of eggs and flour into
which the baking powder has been
stirred: mix all thoroughly and bake in
Ii moderate even i'll a shallow square
ian. Cream chocolate icing-One and
,ne-half cups of pulveriZed sugar, IS
up of sweet milk, 2 squares of baking
chocolate; boil milk and sugar min
uteS, stir while cooling until it will
spread; flavor strong with vanilla until
late in dish and melt and cover the
white frosting with it.-MRS. E. p. BAR
MUM, Sank Center, Mimi.
Gen. Lee-One cup of butter, 3 of
sugar, 3 of -four, whites of eggs, 4 cup
of milk and 2 teaspoonsful of baking
powder. Bake in layers, ice each layer
and use for filling grated cocoanut, juice
and pulp of one orange.-MRs. A. o.
SUTTON, AZ Wabasha street, st. Paul.
Blueberry-Two quarts -four, 1 cup
sugar, butter size of an egg, tablespoon
Royal baking powder, milk enough to
mix batter as for cake, rub flour and
butter, add baking powder, then the
sugar and milk; after stirring well add
coffee cup of picked over blueberries;
bake in shallow tins in quick oven; very
nice for tea hot.-MRS. MEGQUIER, 1929
Ninth street south, Minneapolis.
Fig-Two cups of sugar, cup of but
ter, 4 cups of flour, cup of milk, tea
spoons OF baking powder, whites of s
eggs. FroSting for the above: Whites
of 3 eggs beaten very light, thicken
with pulverized sugar; IL pounds of
figs chopped fine; one layer of figs be-
tween two of frosting.-MIss +. &.
SCOTT, $40 Ninth street south, Minneap-
oils.
Delicate-One cup butter, 2 cups SUI
gar, 2115 cups flour, cup corn starch,
cup sweet milk, teaspoonful of baking
powder. whites of ) eggs, stirring very
ightly.-BEE GORMAN, corner Rice and
Central avenue, st. Paul.
THE SCRAP BAG.
~" W..